Thai Curry Chicken and Vegetables

Thai Curry Chicken and Vegetables Ingredients

2 tablespoons Oil	1 1/2 pounds Chicken breasts skinned, boned cut into 1 inch pieces
1 teaspoon Five-spice powder	1 cup Chicken broth
1/2 teaspoon To 1 1/2 ts salt	3 teaspoons Curry powder
1/2 teaspoon Garlic powder	2 tablespoons Rice wine vinegar or vinegar
1/2 teaspoon Ginger	14 ounces Coconut milk (not cream of coconut)
1/2 teaspoon Pepper	16 ounces Frozen broccoli carrots, water chestnuts and red pepers
1/2 teaspoon Cayenne pepper	5 cups Hot cooked rice
1 tablespoon Soy sauce

Instructions for Thai Curry Chicken and Vegetables

1. Heat oil in a large skillet or wok over medium-high heat until hot.
2. Stir in five-spice powder, garlic powder, ginger, pepper, cayenne, and soy sauce. Blend well.
3. Add chicken; cook and stir 5 to 8 minutes or until coated with seasonings, lightly browned and no longer pink.
4. Add chicken broth, curry, vinegar, and coconut milk; stir.
5. Bring to a boil, reduce heat and simmer uncovered 20 to 25 minutes, stirring occasionly.
6. Add veggies to skillet, bring to a boil. Cook 3 to 5 minutes or until veggies are crisp-tender.
Serve over rice.


Main Ingredient: ChickenCuisine: Thai

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